Buttermilk is often a miracle ingredient in cooking - adding a tiny bit of zip and motivating leavenings to live up to their potential. I was surprised to see it as a major ingredient in both this cake, as well as the frosting.

This is definitely not your typical Texas Sheet Cake. The original recipe calls for walnuts mixed in with the frosting prior to pouring over the warm cake. I opted to sprinkle with sliced almonds after frosting the cake to complement the almond flavoring.

Letting it stand a day or two develops the flavors even more. I noticed it was easy to pick up a slice and eat like a cookie, and the frosting held it together so it didn’t fall apart.

Thanks to TDF recipes for this fun twist on an old favorite. Here is my adaptation...

1 cup walnuts (I used sliced almonds sprinkled on top of the frosting)

Directions:

Preheat oven to 300°.

In a small saucepan bring 1 cup butter and 1 cup water to a boil.

In a large bowl, combine flour, sugar, baking soda, and salt. Whisk.

Add hot butter mixture to dry ingredients and stir.

Add buttermilk (or sour cream) to the cake mixture, blending well.

Add eggs and vanilla (plus almond extract if desired), mixing well.

Pour cake batter into a greased jelly roll pan (don’t use a standard size baking sheet, as it is too large).

Bake for 30 minutes, or until done.

Let cake cool 20 minutes while you prepare frosting, but remember to frost it while slightly warm as it will set up quickly.

Frosting:

In a small saucepan, bring butter and buttermilk to a boil.

In a separate bowl, add 3 cups powdered sugar and pinch of salt.

Add hot mixture and almond extract over top of the powdered sugar, mixing well to remove lumps.

Add enough remaining powdered sugar to desired consistency. (You want the frosting to be thick, but it will thicken as it cools).

Add nuts to frosting if desired, but I sprinkled mine over the freshly frosted cake. Remember it cools fast and sets up quickly.

Cut into squares when desired.

This stores well for several days.

White Texas Sheet Cake

8/4/10

Like it’s close relative - Texas Sheet Cake - this version is a quick fix, moist, and pleases a crowd. But when this appears (like the beautiful younger sister) - it will make an impression. Almond flavoring and buttermilk give this a tender, buttery texture and nutty flavor. You won’t be able to leave it alone till it’s gone.